Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 10

1. 1.Pâté Brisée - Sweet Pie Crust
   

Pâté Brisée is a rich, slightly rich dough used for pie and tart crusts. It is made of flour, butter, water, sugar and salt, with no eggs.

1. -Sift the flour onto work surface, preferable a marble slab.
   

2. -Make a well in the center and add butter cut into small pieces. Mix then together by rubbing the butter into the flour with your fingers until the mixture acquires a sandy texture (this is known as ‘sabler’, and it can also be done with a pastry cutter). Try to work quickly so the heat of your fingers doesn’t melt the butter.
   

3. -Reform a well in the mixture and add the sugar, salt and water. Combine the flour mixture with the water, being careful not to overwork the dough or it will be tough.
   

4. -To make sure the dough is homogeneously mixed, remove walnut size pieces and crush them against the slab with the heel of your hand or a pastry scraper (‘fraiser’). Gather the crushed pieces together, cover with plastic wrap and refrigerate for 30 minutes so the gluten in the flour can relax.
   

Forming Crust in a Pastry Ring

1. -Butter the inside of the ring.
   

2. -Using a rolling pin, roll out the pastry into a circle one to two inches larger than the ring and approximately 3mm, (1/8”) thick. The pastry may be pricked with a roller docker or fork now, or after it has been placed in the ring.
   

3. -Place the rolled out dough on top of the ring. Gently press the pastry into the circle so it lines the bottom and sides. Be careful not to stretch the dough of it will shrink when it bakes. Leave an excess of about 5mm (1/4”) over the rim to cut off excess pastry (don’t cut off the extra 5mm).
   

4. -Roll the rolling ping over the rim to cut off any excess pastry (don’t cut off the extra 5mm).
   

5. -Stand the extra 5mm up, slightly inclined towards the center by pinching it against the rim with your fingers to form a border.
   

6. -Cover and refrigerate for 30 minutes.
   

For the Best Results

1. -Always sift the flour
   

2. -Make sure the butter doesn’t become too soft. The flour should coat small particles of butter so the crust will be flaky. These butter particles should not be visible in the dough - large pieces will melt when the crust is baked, having holes.
   

3. -Dissolve the salt in the water before adding it so it is distributed evenly.
   

4. -Avoid overworking the dough when making or rolling it, or it will become tough.
   

    RECIPES

    Pâté Brisée

    Tarte à l’Oignon

    Quiche Lorraine

    Tarte aux Pommes

    Tarte Alsacienne